Smoked Corned Beef is Pastrami

Smoked Corned Beef is Pastrami

Smoked Corned Beef is Pastrami… and we love Pastrami!!! With St. Paddy’s day coming we have been getting a lot of questions about smoking corned beef. When you smoke corned beef you make Pastrami. We have 3 or 4 recipes postednow for corned beef but I wanted to do a Heavily Peppered Pastrami.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Smoked Corned Beef is Pastrami
A Wood Pellet Grill Recipe

Our Ingredients

The Rub

Cooking Directions: Smoked Corned Beef is Pastrami

The corned beef comes packed in a salt brine. I like to rinse it off and soak it in cold water for 30 minutes to cut the salt down so it’s not too salty when it’s done.

After a minute soak pat it dry, trim off any heavy fat and apply your rub. You can go as heavy or light as you like, I like a heavy pepper crust so I do a thick coat of rub. Insert your meat probe and you’re ready for the grill.

Preheat the grill to 250 degrees (122c); put your smoke tube and the corned beef on the grill. Smoke it for until you reach an internal temperature around 165 degrees (74c) about 2 hours. Pull it off the grill and wrap it with foil, placing it back on the grill for another 6 hours or so.

When the meat reaches 200 degrees (92c) pull it off, and let it rest for 30 minutes before serving. U.S.D.A. safe is 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Corned Beef is Pastrami
A Wood Pellet Grill Recipe

Do a Heavy Coat of the Rub

Smoked Corned Beef is Pastrami
A Wood Pellet Grill Recipe

Time To Wrap

8 Hours Later

Lookin’ Good

Smoked Corned Beef is Pastrami
A Wood Pellet Grill Recipe

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain,

Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Our Cutlery Provided By:

Smoked Corned Beef is Pastrami

Recipe Type: Smoked Corned Beef is Pastrami

Cuisine: American

Author: Chef Ken

Prep time: 30 mins

Cook time: 8 hours

Total time: 8 hours 30 mins

Smoked Corned Beef is Pastrami… and we love Pastrami!!! With St. Paddy’s day coming we have been getting a lot of questions about smoking corned beef. When you smoke corned beef you make Pastrami. We have 3 or 4 recipes posted now for corned beef but I wanted to do a Heavily Peppered Pastrami. Patti and I worked a nice pepper rub and smoked our corned beef to an internal temperature of 200 degrees (93c) and I was in Pastrami Heaven. All with a nice “Kiss of Smoke” from Pacific Pellets Gourmet Blend pellets.

Ingredients

Ingredients: Smoked Corned Beef is Pastrami

Corned beef (we did 2)

Ingredients: Rub (This will do 2)

1 cup coarse Black pepper

½ cup steak seasoning

½ cup dry crushed garlic

2 Tbsp. Paprika

2 Tbsp onion powder

2 Tbsp. Dry Mustard

Instructions

The corned beef comes packed in a salt brine. I like to rinse it off and soak it in cold water for 30 minutes to cut the salt down so it’s not too salty when it’s done.

After a minute soak pat it dry, trim off any heavy fat and apply your rub. You can go as heavy or light as you like, I like a heavy pepper crust so I do a thick coat of rub. Insert your meat probe and you’re ready for the grill.

Preheat the grill to 250 degrees (122c); put your smoke tube and the corned beef on the grill. Smoke it for until you reach an internal temperature around 165 degrees (74c) about 2 hours. Pull it off the grill and wrap it with foil, placing it back on the grill for another 6 hours or so.

When the meat reaches 200 degrees (92c) pull it off, and let it rest for 30 minutes before serving. U.S.D.A. safe is 125 degrees (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.